Holiday Cookies: Best Chocolate Chip Cookies

I was planning to make linzer cookies this weekend but on Friday I read an article in the Wall Street Journal Magazine about Martha Stewart and her daughter Alexis.  At the end of the article, they included Alexis’s chocolate chip cookie recipe which Martha Stewart proclaimed as the best chocolate chip cookie recipe ever.  I just had to try it!

I halved the recipe since the recipe produces 50 cookies.  Other than that, the only change I made was using a mix of semisweet and milk chocolate chips.

The cookies were DELICIOUS!  Thin and crisp but soft inside.  Everyone enjoyed them last night and I gave our guests a few to take home so Tim and I wouldn’t eat the rest!

Alexis’s Brown Sugar Chocolate Chip Cookies
As published in The Magazine from the Wall Street Journal

This recipe produces flat and crispy chocolate chip cookies


Makes fifty 4-inch cookies

  • 1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
  • 3 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 1/2 cups best-quality chocolate chips
Preheat oven to 375 degrees. Line two baking sheets with Silpat baking mats or parchment; set aside. Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.
Drop 2 to 3 tablespoons dough per cookie onto prepared baking sheets; space dough at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove cookies from baking sheets, and allow to cool on baking racks.

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